Eosinophilic Esophagitis Friendly Paleo Sweet Potato Noodle Japchae
Total time1 hr 5 min
Prep time25 min
Cook time25 min
4.9(27)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the noodles
- 1 lb sweet potato noodles (spiralized from 2 medium sweet potatoes)
- 1 tbsp avocado oil
- ¼ tsp salt
For the sauce
- ⅓ cup coconut aminos
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tsp arrowroot starch
- ½ tsp black pepper
For the beef
- ¾ lb beef sirloin or flank steak, thinly sliced against the grain
- 1 tbsp coconut aminos
- 1 tsp toasted sesame oil
For the stir-fry
- 2 tbsp avocado oil, divided
- 4 scallions, white and green parts separated, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 cups baby spinach
- 1 tsp fresh ginger, grated
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallion greens, thinly sliced (optional)
Instructions
- 1
In a medium bowl, whisk together the 1/3 cup coconut aminos, 1 tbsp sesame oil, honey, arrowroot starch, and black pepper until the starch is fully dissolved. Set aside.
- 2
In a separate bowl, toss the sliced beef with 1 tbsp coconut aminos and 1 tsp sesame oil. Let marinate at room temperature for 15 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!